Flavor-of-the-Month . . . Amaretto Madeleines

Saturday, January 30, 2010

Welcome to Flavor-of-the-Month, boozy edition!

My favorite drink in the whole wide world is an Amaretto Sour. Even though I'm too lazy to make them very often, I try to keep a bottle of Amaretto in the house at all times, just in case. So, when contemplating Boozy Edition, it was calling to me.

Take a look at this Amaretto I found. Read the label..."Made by infusion of...cookies!!!" Now, this is my kind of liqueur!

Madeleines are, to me, like a combination of cookie and cake...how can that be wrong? And did anyone else read the Madeleine books growing up? I loved those books and making these made me think of...

"In an old house in Paris that was covered with vines,lived twelve little girls in two straight lines..."

Over medium heat, melt the butter in a saucepan. Simmer gently until the butter deepens slightly and there are small flecks of brown in the butter, about 5 minutes.{Browning butter always makes me nervous!}Set aside to cool to room temperature.

Beat the sugar, salt and eggs several minutes until they are light yellow and thickened. Stir in the Amaretto and vanilla bean paste.

Gently fold in the flour and butter in 3 additions each, alternating between the two. Refrigerate the batter for 45 minutes.

Preheat the oven to 375. Brush the madeleine pan with melted butter.

Fill the pans with 1 heaping tablespoon of dough per cookie. Bake 12 minutes until the edges are light brown.

Let cool in the pan 5 minutes. Carefully remove from pan and let cool completely on a cooling rack.If making these in 2 batches, let the pan cool completely. Wipe out the cookie molds and re-coat with melted butter.

37 comments

You know... I have been meaning to buy a madeleine pan. It could be the only piece of baking equipment that I do not have in the kitchen! Yours turned out lovely! I shall have to copy your recipe! Thanks!!

Your madeleines look so delicate and golden! I especially like the glaze! Mmmmm:) Great choice! I loved the Medeleine book series too:) I look forward to participating in FOTM (chocolate) in February!!!

Those look delicious!! Do you think there is anything that could be substituted for the amaretto? I know this is boozy edition but we don't do boozy :) Could an extract or something go in place? or would that make them icky? I always wonder about substitutions in recipes that require alcohol

Jenn (Bento for Kidlet)...I would make them almond madeleines for a similar taste. Because almond extract is pretty strong, I'd change the extracts in the cookie to 2 tsp vanilla bean paste, 1/4 to 1/2 tsp almond extract. For the glaze, I'd substitute more milk for the amaretto and add a 1/4 tsp almond extract.

Since these are a cakey cookie thing, does that mean we can dip them in frosting?? Or layer a few madeleines and make a cake sandwich kinda thing? These look great. Love the addition of Amaretto. Made from cookie infusion?? Nice!

-Dissolve sugars in water in a pan over medium heat.-Heat until boiling and all sugar is dissolved.-Remove from heat and allow to cool.-Add vodka, almond extract, and vanilla.-Store in a sealed decorative bottle.

I love the Flavor of the Month idea! I'm def an Amaretto lover, especially blended with Baileys & crushed ice! LOL These darling little Madeleines look irresistable, as does everything Bridgette bakes up. I'm so envious of her amazing baking skills. Truth be told: I can't bake my way out of a paper bag, but I can cook up a superb cheese souffle and I'm not bad at sewing up a hip little apron.

Hi Bridget. I love your blog and the FOTM idea. I posted a link for pumpkin cheesecake with bourbon-sour cream topping. I'd love to participate in future FOTM challenges. Is there a certain protocol or do I just link up?

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Welcome to Bake at 350! I'm Bridget and I like all things sweet...especially cookie decorating. I hope you'll find some inspiration here. So, grab a chair (and a cookie) and let's get baking! [read more here >>]